James Martin Parkin Recipe​

This is a rich, sticky Yorkshire-style parkin inspired by the classic ginger-and-oat traybake you see all over Bonfire Night. It bakes up dark and glossy with a soft, close crumb, then turns even stickier and more fragrant after a day or two of resting. It’s an easy, one-bowl (plus saucepan) bake with no fancy kit, and it’s very forgiving. Total time is about 1 hour 15 minutes, plus resting time for the best texture.

Ingredients

For the parkin batter

• 225g unsalted butter
• 110g golden syrup
• 110g black treacle
• 225g dark muscovado sugar
• 2 tbsp milk
• 1 large egg
• 250g self-raising flour
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 2 tsp ground ginger
• 1 tsp mixed spice
• 1/2 tsp fine salt
• 150g medium oatmeal (or porridge oats, lightly crushed)

For the tin

• A little extra butter, for greasing
• Baking parchment, to line the tin

How to Make Parkin

• Prepare the oven: Preheat the oven to 160°C or 140°C fan. Line a 20cm square tin with baking parchment and lightly grease the sides so the parkin lifts out cleanly.
• Melt the syrup mixture: Add the butter, golden syrup, black treacle, muscovado sugar, and milk to a medium saucepan. Warm over low heat, stirring often, until everything is melted and glossy. Keep it gentle and don’t let it boil.
• Cool slightly and add the egg: Pour the warm mixture into a large mixing bowl and leave it for about 5 minutes. Whisk in the egg until fully combined.
• Mix the dry ingredients: Add the flour, baking powder, bicarbonate of soda, ground ginger, mixed spice, and salt. Stir until you have a smooth, thick batter with no dry patches.
• Fold in the oats: Tip in the oatmeal (or crushed porridge oats) and fold until evenly distributed. The batter will look loose at first, then it thickens as the oats start to hydrate.
• Bake: Scrape the batter into the prepared tin and level the top. Bake for 45 to 55 minutes, checking at 45. It’s ready when the centre is set and springy, and a skewer comes out with sticky crumbs rather than wet batter.
• Cool: Let the parkin cool in the tin for 15 minutes, then lift it out using the parchment and transfer to a wire rack to cool completely.
• Rest and slice (the best “assembly” step): For that classic sticky texture, wrap the cooled parkin in baking parchment (then foil) and leave it at room temperature for 24 to 48 hours. Slice into squares when you’re ready to serve.

Tips

Why did my parkin turn out dry?

It’s almost always overbaking. Start checking early, and pull it when the centre is set but still gives you a few sticky crumbs on a skewer. It will firm up as it cools, and it softens further as it rests.

How do I get that classic sticky texture?

Resting is the secret. Wrap it once fully cool and leave it 24 to 48 hours before slicing. The oats continue to absorb moisture and the flavour mellows into a deeper, rounder ginger warmth.

Can I use porridge oats instead of medium oatmeal?

Yes. For a closer crumb, lightly crush the oats with a rolling pin or pulse for a second or two. Whole oats work too, but the texture is a little more rustic.

Why did my parkin sink in the middle?

If the centre is underbaked, it can sink as it cools. Use a middle shelf, avoid opening the oven too early, and make sure the middle feels set before you take it out.

Serving Suggestions

• Serve in thick squares with strong tea or coffee.
• Warm a slice for 10 seconds in the microwave and add a knob of butter.
• Pair with vanilla ice cream for an easy pudding.
• Serve with stewed apples or pears and a spoon of crème fraîche.

Storage

Room temperature

Wrap well (parchment then foil, or an airtight tin) and store for up to 5 days. It often tastes best on days 2 to 4.

Refrigerator

You can refrigerate it for up to 7 days, but it will firm up. Bring slices to room temperature before eating, or warm briefly to soften.

Freezing

Freeze sliced squares (wrapped individually) for up to 3 months. Thaw at room temperature still wrapped, so condensation forms on the wrapping rather than the cake.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 48 g
• Protein: 4 g
• Fat: 12 g
• Saturated Fat: 7 g
• Sodium: 260 mg

Nutrition values are estimates and will vary depending on ingredients and portion size.

FAQs

James Martin Parkin Recipe​

Recipe by Milli Rose

0.0 from 0 votes

Course: BakingCuisine: BritishDifficulty: Easy

Servings

12

squares

Prep time

15

minutes

Cooking time

50

minutes

Total time

75

minutes

Calories

320

kcal

1

hour 

5

minutes

A classic sticky Yorkshire parkin-style gingerbread traybake made with oats, treacle, and warming spice. Easy to make, even better after a couple of days, and perfect with a cup of tea.

Ingredients

• 225g unsalted butter, plus extra for greasing

• 110g golden syrup

• 110g black treacle

• 225g dark muscovado sugar

• 2 tbsp milk

• 1 large egg

• 250g self-raising flour

• 1 tsp baking powder

• 1 tsp bicarbonate of soda

• 2 tsp ground ginger

• 1 tsp mixed spice

• 1/2 tsp fine salt

• 150g medium oatmeal (or porridge oats, lightly crushed)

Directions

• Preheat the oven to 160°C (140°C fan). Grease and line a 20cm square tin with baking parchment.
• Add butter, golden syrup, black treacle, muscovado sugar, and milk to a saucepan. Warm gently, stirring, until melted and smooth. Do not boil.
• Tip into a large bowl and leave for 5 minutes to cool slightly, then whisk in the egg.
• Stir in flour, baking powder, bicarbonate of soda, ginger, mixed spice, and salt until you have a smooth batter.
• Fold in the oatmeal until evenly distributed, then scrape into the tin and level the top.
• Bake for 45–55 minutes, until risen and set with a slight spring in the centre. A skewer should come out with a few sticky crumbs, not wet batter.
• Cool in the tin for 15 minutes, then lift out and cool completely on a wire rack. For the stickiest texture, wrap and rest for 24–48 hours before slicing.

Notes

• For the best flavour, rest the parkin at least 24 hours before slicing. It becomes darker, stickier, and more aromatic.
• If your oats are very coarse, pulse them briefly or crush lightly for a closer crumb.
• Start checking at 45 minutes. Overbaking is the main reason parkin turns dry.